Achards de papaye verte (Cassava in Coconut Sauce) is a traditional Mahoran (from Mayotte) recipe for a classic accompaniment of cassava cooked in a coconut milk base with chillies, coriander and garlic. The full recipe is presented here and I hope you enjoy this classic Mahoran version of: Cassava in Coconut Sauce (Mhogo na tzouzi).
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Ingredients:
500g cassava peeled and chopped into small bits
250ml coconut cream
250ml coconut milk
salt to taste
1-2 green chillies finely chopped
10g coriander, chopped
1/4 tsp garlic paste
juice of 1 lemon
Method:
Transfer the cassava pieces to a saucepan the pour over enough water to cover them. Add in the salt and garlic paste along with a little of the chopped coriander and the green chillies. Bring the ingredients to a gentle simmer and continur cooking for about 20 minutes, until the cassava is fully tender (when a sharp knife can pierce them easily).
Drain in a colander then return the solids to the pan. Add the coconut milk, bring to a boil cool boil for about 15 minutes on gentle heat until it starts to thicken and the cassava pieces soften some more. Adjust the salt and chilli levels to taste (you can add some chilli powder if you like).
Once the cassava pieces are completely soft and most of the liquid has evaporated, add the coconut cream and simmer for a few minutes, stirring every now and then until the cassava pieces are well-coated with the thick coconut sauce.
Adjust salt, then squeeze over the lemon juice and take off the heat. Garnish with the remaining coriander and serve hot with the meat/fish dish of your choice.
This recipe can also prepared with a combination of cassava and green banana.
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